Honey and Pistachio Baklava Recipe
Baklava is a sweet symphony of flavors where honey plays the maestro, orchestrating a delight that lingers on the palate long after the last bite.
Ingredients:
16 oz package of phyllo dough
1.5 cups unsalted butter, melted
2 cups pistachios, finely chopped
1 teaspoon ground cinnamon
1 cup granulated sugar
1 cup water
1 cup honey
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
Instructions:
Preheat your oven to 350°F (175°C) and butter the bottoms and sides of a 9x13 inch baking dish.
Unroll the phyllo dough. Trim the stack to fit your baking dish. Cover the phyllo with a damp cloth to prevent it from drying out while you work.
Place two sheets of phyllo at the bottom of the prepared dish. Brush generously with melted butter. Repeat until you have stacked 8 sheets.
Combine the finely chopped pistachios and ground cinnamon. Sprinkle 2 to 3 tablespoons of this mixture over the phyllo.
Layer and butter two more sheets of phyllo on top of the nuts. Repeat this process (nuts followed by 2 buttered sheets of phyllo) until the nut mixture is all used.
Finish off with a final layer of 8 sheets of phyllo, buttering each one.
Using a sharp knife, cut the baklava into diamond or square shapes.
Bake for about 50 minutes until the baklava is golden and crisp.
While the baklava is baking, make the syrup. Combine sugar and water in a saucepan over medium heat. Stir until sugar is dissolved. Stir in honey, vanilla extract, and lemon juice. Bring to a boil, then reduce heat and let simmer for 10 minutes.
Remove the baklava from the oven and immediately spoon the syrup over it. Let it cool completely before serving.
Enjoy this deliciously sweet and crunchy Honey and Pistachio Baklava!
Please note: Phyllo dough can be tricky to work with as it's very thin and tears easily, so take care when layering and buttering the sheets. Also, the baklava will absorb the syrup best when the syrup is hot, and the baklava is cool.